DEMİRAL, E. Et Al. 2022. Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide. World Journal of Food and Nutrition , vol.2, no.1009 .

DEMİRAL, E., ÇAKMAKÇI, S., & SAĞDIÇ, O., (2022). Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide. World Journal of Food and Nutrition , vol.2, no.1009.

DEMİRAL, ELİF, Songül ÇAKMAKÇI, And OSMAN SAĞDIÇ. "Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide," World Journal of Food and Nutrition , vol.2, no.1009, 2022

DEMİRAL, ELİF Et Al. "Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide." World Journal of Food and Nutrition , vol.2, no.1009, 2022

DEMİRAL, E. ÇAKMAKÇI, S. And SAĞDIÇ, O. (2022) . "Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide." World Journal of Food and Nutrition , vol.2, no.1009.

@article{article, author={ELİF DEMİRAL Et Al. }, title={Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide}, journal={World Journal of Food and Nutrition}, year=2022}